Onsite Chefs Cook Up Smokinâ€™ Hot BBQ

An outdoor smoker at the Hotchkiss School (CT) provides meat for pulled pork or smoked turkey sandwiches, along with experiments like smoked kale and smoked portabella mushrooms.

Adding smoke to meat is more than a cooking method. It’s part of a larger barbecue culture, a world that encompasses pulled pork in North Carolina, brisket in Texas and every kind of protein you can cook low and slow for down-home eating. Barbecue is the stuff of American legend, and like America, barbecue is inclusive by nature: salmon, tofu and even fruit can join the party.
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